Occasionally, when you crave Italian cuisine and more specifically pasta, it might feel a bit monotonous. So what can you do? Maybe you could break out your baking skills and start kneading pizza dough? Been there, done that. What if I told you there was an equally Italian dish that demands fewer ingredients and effort? Introducing: Gnocchi!
Made with a simple dough of flour, eggs, and potato, gnocchi is a member of the Italian dumpling family and constitutes all the good things that are needed for a tasty meal. Coupled with an sumptuous, creamy blue cheese sauce, this dish is right up there alongside the best pizzas or pastas. With each bite, you savor the perfect balance of flavors and textures as the tender gnocchi melds with the rich, creamy sauce. This combination is a testament to the versatility that is Italian cooking. Gnocchi is a celebration of the essence of Italian comfort food.
Baking the Potatoes
You can totally cook your potatoes by boiling them, but that would incorporate much too much moisture give you a harder time when it comes to forming a dough. Russet potatoes are the best option for baking given their low moisture. Avoid low-starch (high moisture) potatoes such as Yukon Gold. Low-starch potatoes tend to be high in moisture, they will tend to be too wet and your dough will not firm up properly. The same qualities that make low-starch potatoes ideal for potato salad, makes them problematic for use in your gnocchi.
To bake, simply poke the potatoes with a fork and gently score the peel around the middle of the potato so that once it bakes, peeling becomes immensely easier. Bake for around 45 to 60 minutes at 350 degrees Fahrenheit or until a fork inserted into the flesh of the potato comes out fairly easily.
Immediately allow the potatoes to cool. Once cool, peel and mash the potatoes until smooth. The trick here is to move quick as the longer it takes, the stickier the mash will become. The fastest way to do this process is to use a ricer or grater. Using a ricer when mashing potatoes allows you to achieve a consistent result without the risk of over-mixing. The ricer will simplify the process and enhance the overall texture of the mash.
Once riced or grated, add in the beaten egg, flour, and seasonings and quickly work the mixture into a dough. Roll into a log and allow to rest. The resting of the dough is a vital step. You are trying to let the gluten in the dough relax, resulting in a more delicate texture of the dough. Resting the dough also aids in the hydration process and allows time for the flavors to incorporate fully.
To cook, simply roll out the dough into long thin logs on a floured surface, and cut them into inch sized cubes. Then, gently press the cubes with a fork, and cook in heavily salted boiling water until they rise to the top. Pressing the dough with a fork enhances the texture, shape, and appearance of the gnocchi. It also allows for even cooking and helps the sauce to adhere to the dough.
Once boiled, simply toss them in a hot pan with butter until golden brown and crispy.
The Sauce
The sauce begins by making a base of roux, which is equal parts butter and flour. Once combined, slowly add in water to ensure lumps don’t form.
Once a smooth sauce has been achieved, add in grated garlic and cheese (I used cheddar and bleu for this recipe) and mix before checking for seasoning. Add in salt to taste if needed. You may pass this through a strainer to ensure a smooth, lump free sauce.
Spoon this over your gnocchi, add a dash of chili oil and serve while still warm. Bon apetit!
Homemade Gnocchi with Blue Cheese Sauce
Ingredients
For the Cheese Sauce
- 15 Grams Flour
- 15 Grams Butter
- 25 Grams Blue Cheese
- 50 Grams Cheddar Cheese
- To Taste Salt and Pepper About a pinch of each
- 3 Cloves Garlic Peeled
- 250 Ml Water
For the Pasta
- 2 Whole Russet Potatoes
- 1-2 Whole Eggs
- 50 Grams Flour
- 1 Tsp Salt
- 1 Tsp Pepper
Instructions
- Wash the potatoes and poke with a fork. Bake for 45- 60 minutes at 350 degrees Fahrenheit before peeling and shaving/ricing into a bowl.
- Once cool, add the egg, flour and seasoning and gently mix until the dough is formed. Allow to rest for up to 10 minutes.
- Flour a work surface and roll out the dough into logs. Cut into inch sized cylinders and press gently with a fork. Boil these gnocchi in salted water until they rise to the top.
- Heat up a pan and sauté the cooked gnocchi until golden brown.
- For the sauce, melt the butter and flour until a roux forms. GENTLY add the water until a lump free sauce is achieved. Season with salt and pepper and mix in the grated cheddar and blue cheese until fully incorporated.
- Place the sautéed gnocchi in a dish and pour over the sauce. Drizzle with chili oil and serve while warm.
Notes
Frequently Asked Questions
–Do I have to use Russet Potatoes?
No. Any potato can be used. Russets simply yield the best results. This is due to their high starch and low moisture content.
-Is there a faster way to cook the potatoes?
Yes. Boiling is a faster cooking method but can yield mixed results. If you opt to boil the potatoes, you will need to cover them after cooking with a cloth in order to ensure the potatoes have completely dried out before mashing.
–Can the sauce have a different flavor?
Of course! This two cheese sauce is simply one example out of hundreds. There are loads of different flavors you could try such as:
- Brown butter and sage
- Spicy tomato
- Pumpkin puree
- Bolognese
Tips to Improve or Alter the Recipe
Season your dough with herbs or add meat to the dish for an extra depth of flavor. Italian sausage is tremendous in gnocchi.
Boiling the gnocchi in flavored stock or broth will impart more flavor onto your dish as well.
Things to Serve With
This dish could be a standalone snack to just have on the go. But gnocchi is more widely regarded as a devout side dish to pizzas or pastas with similar ingredient profiles.
A simple green salad pairs perfectly with gnocchi. Throw in some tomatoes, cucumbers, and a tangy vinaigrette and you are all set! The crispness of the salad balances the softness of the pasta quite well.
Just remember to consider the flavors and textures of the meal when selecting side dishes. Go for options that complement the gnocchi instead of over-powering it.
Tips for Storage
Once baked, the potatoes can be chilled and used later for up to 3 days. If you wish to keep them for longer, freeze them. Before using, simply thaw to room temp before kneading and boiling. The completed gnocchi dish will not save well in the fridge unfortunately. The creamy sauce will tend to break once re-heated and the dish will not be the same!
Final Words
Impress your guests or just treat yourself with wild variations and give this humble, easy to do recipe creative revamps! Just have fun with it.
As always thanks for reading and be sure to keep your kitchen Hot and Salty!
